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Acadiana Restaurant Review: On the edge of Penn Quarter, Acadiana offers a menu that reflects primary chef Jeff Tunks’s Big Easy cooking life amid the restaurant’s large, stately interior, which suggests a luxury liner. Seating is on an upper and a lower level (the former is sleek and it’s where you'll find the bar with its overhead TV), and the kitchen is positioned mid dining room. Décor reinforces the Southern comfort vibe: flashes of wrought-iron grillwork and overwrought crystal chandeliers. Appetizers include fried green tomatoes and classic turtle soup, both apropos introductions to entrées like Southern shrimp and grits and Louisiana jambalaya. Sample one of the po' boy sandwiches, such as the soft-shell crab or the blackened catfish versions. End the meal with French market beignets or maybe Key lime pie.